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    Braised and barbecued pork belly chraime

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    Braised and barbecued pork belly chraime

    • Gluten Free
    • Preparation time: 40 minutes, plus cooling and overnight chilling
    • Cooking time: 5 hours 30 minutes
    • Total time: 6 hours 10 minutes, plus cooling and overnight chilling

    Serves: 6


    1½ tsp caraway seeds
    1 tsp cumin seeds
    8 garlic cloves, roughly chopped
    1 tbsp salt
    3 tbsp smoked paprika
    1½ tsp cayenne pepper
    75ml olive oil
    100g tomato purée
    2 tbsp red wine vinegar
    2 tsp caster sugar
    500g waxy potatoes such as charlotte, parboiled until tender and any larger potatoes halved
    2 tbsp chopped coriander


    2 large onions, sliced into 2cm rounds
    1.2-1.5kg boneless pork belly
    100ml maple syrup
    100ml white wine
    2 dried bay leaves
    2-3 red chillies
    3 tbsp harissa
    ½ x 20g pack thyme


    1. Preheat the oven to 130°C, gas mark 1. Prepare the pork the day before you want to serve it. Lay the onion slices in a roasting tin large enough to hold the pork. Sit the pork on top, skin-side down; drizzle ½ the maple syrup over the meat and the rest into the tin. Add the remaining ingredients and 300ml water. Cover tightly with a double layer of foil, crimping to seal, and put in the oven. After 2 hours, uncover, turn the pork over and baste. Seal with foil again and cook for 3 hours, until tender.

    2. Lift out the pork and leave to cool on a wire rack. Strain the cooking liquor into a heavy-based pan through a fine sieve. Reduce over a high heat to a glaze thick enough to coat the back of a wooden spoon. Cool and chill.

    3. Wrap the cooled pork in cling film; return to the rack, set over a tray. Weigh down with another roasting tin filled with water or heavy cans; chill overnight.

    4. The next day, bring the pork back to room temperature. Dry-toast the caraway and cumin seeds until fragrant, then grind in a pestle and mortar (or powerful small blender). Add the garlic and salt, and crush to a paste. Stir in the paprika, cayenne and 1 tbsp oil to combine.

    5. Heat the remaining oil in a wide, heavy-based pan over a medium heat. Add the spice mix and fry, stirring, to infuse without burning. Stir in the tomato purée, then 250ml water. Bring to a gentle simmer, then add the vinegar and sugar; season – it should be rich and well-spiced with a hint of sweet and sour. Warm the potatoes in the sauce while you finish the pork.

    6. Set up a barbecue for grilling over a medium-high heat, or heat a griddle pan over a medium-high heat. Unwrap the pork and slice into 6 even slabs (about 2cm thick). Reheat the glaze. Barbecue the pork slices for about 4-5 minutes on each side, brushing continually and generously with the glaze, until well-charred and warmed through. Transfer the pork to the sauce, sprinkle over the coriander and serve.

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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